Place flour, water, active Sourdough Starter and honey in a large mixing bowl of a stand mixer fitted with dough hook attachment. Beat on medium for 1 to 2 minutes or until dough appears shaggy. Let stand in bowl for 20 minutes.
Recipe
Author
Hy-Vee Seasons
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Description
Who says the bread can’t be the star of the show? Jalapeño-Cheddar bread will add an extra note of savory heat to any sandwich you create. Make a delicious grilled sandwich with this bread; it will toast up beautifully!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 560 grams unbleached bread flour | ||
| 285 grams warm water (85°F to 90°F) | ||
| 120 grams active Sourdough Starter | ||
| 25 grams Hy-Vee hot honey | ||
| 50 grams Hy-Vee unsalted butter, at room temperature and cut up; plus additional melted for brushing | ||
| 15 grams coarse kosher sea salt | ||
| 100 grams Culinary Tours Wisconsin Northwoods Cheddar cheese chunk, coarsely shredded | ||
| 60 grams Hy-Vee jarred mild sliced jalapeños, drained well and chopped |
Things To Grab
- Large mixing bowl of a stand mixer
- Stand mixer with dough hook attachment
- Hy-Vee canola oil cooking spray
- Plastic wrap
- Bowl scraper
- 9x5-in. loaf pan
- Baker's wand or shaker
- Tea towel
- Instant-read thermometer
- Foil
- Pastry brush
Directions
Add 50 grams butter and salt to mixing bowl with dough. Beat for 1 to 2 minutes or until butter is fully incorporated.
Continue to beat for 1 to 2 minutes or until the dough is smooth, and begins to slap and pulls away the side of bowl. Meanwhile, spray a large bowl with cooking spray; set aside.
Transfer dough to prepared bowl. Loosely cover bowl with plastic wrap and let stand at room temperature for 6 to 8 hours or until doubled in size.
Lightly spray a 9x5-in. loaf pan with cooking spray; set aside. To shape dough, use a bowl scraper to gently ease dough out onto a floured work surface; smooth side up. Gently pat dough into a rough 18x14-in. rectangle, being careful not to tear the dough. Rotate dough rectangle so the short side is in front of you. Sprinkle with two-thirds each of the cheese and jalapeños; gently press into dough. Fold the left side up and over to the center. Then fold the right side up and over to meet the outside edge on the left side. Sprinkle with remaining one-third each of cheese and jalapeños; gently press into dough. With the short side in front of you, roll dough away from you while slightly pressing down to create a short log-shape loaf.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Pinch along the lengthwise seam to seal. Pinch short ends to seal and tuck under dough ball. Place into loaf pan, smooth side up. Loosely cover loaf pan with a damp tea towel. Let stand at room temperature for 4 to 6 hours or until dough is just above sides of pan.
Preheat oven to 350 degrees Bake for 1 hour 10 minutes to 1 hour and 20 minutes or until the loaf an internal temperature reaches 190 degrees to 200 degrees and the top is golden brown. If necessary, during the last 10 to 20 minutes loosely tent loaf with foil to prevent overbrowning.
Let bread stand in pan for 10 minutes. Remove from pan and cool completely on wire rack before slicing.